Recipes

Molten Chocolate Cake (From Growinggreenerworld.com) Have on hand 1 stick unsalted butter 1 tablespoon cocoa, for dusting 7 ounces good quality bittersweet chocolate, at least 62% cocoa, chopped 2 whole eggs 2 egg yolks 1/4 cup granulated sugar Pinch of Kosher salt 2 tablespoons all-purpose (AP) flour – whisked or sifted Directions Preheat oven to 400*F Butter and lightly dust seven four ounce ramekins, with some sugar. Tap out any excess sugar, then pop into the fridge until ready. Meanwhile, in a bowl over slowly simmering water, melt the butter with the chocolate, stirring slowly to combine. You don’t want the water to touch the bottom of the bowl. Once melted, remove from the heat to cool slightly. Meanwhile whisk the eggs, yolks, sugar, and salt at medium-high speed until thickened, pale yellow, and tripled in volume. Slowly add some of the melted chocolate, in addition to the flour, and stir until just combined. Now, stir in the remaining chocolate. Transfer the chilled ramekins onto a baking sheet. Evenly distribute the batter into the prepared ramekins and bake for 10 minutes, or until the sides of the cakes are firm, but the centers are still soft. Remove from the oven and let the cakes cool for about one to two minutes. Then, if necessary, to loosen the cake from the sides, use a paring knife and run the knife around the inside rim of the ramekin. Cover each cake with a dessert plate, then carefully (hot!) invert each one, give it a little shake, then un-mold. Serve immediately. Bask in glory.